How to scramble eggs with tomatoes, how to scramble eggs with tomatoes?

I generally make scrambled eggs with tomatoes is two medium tomatoes, two eggs. Roast the tomatoes on the fire a little, blanch them until they burst, and then tear off all the thin skins, and ignore this step if you don't care about the tomato skins. Then cut into pieces and put on a plate for later use.

Add a little salt to the eggs, beat well and set aside. Add an appropriate amount of salad oil to the pan, heat it over medium heat until the oil is slightly smoking, and immediately lay eggs, when the eggs are solidified on one side and liquid on the other, stir them slightly with chopsticks to disperse them into pieces. All of them solidify, and when there is no liquid, it can be served first.

Add a small amount of oil to the pan again, heat over medium heat until slightly smoking, stir-fry the tomatoes, and press slightly. Wait until the tomatoes are fried soft, put eggs, add a small amount of sugar, and stir-fry with an appropriate amount of salt, I don't like to put chicken essence in this dish, so I don't put it, you can put it if you like. Stir the scrambled eggs until the tomatoes are evenly smeared, then turn off the heat and serve.

This one is very simple, ingredients: tomatoes, eggs, chopped green onions, tomatoes; Ingredients: vegetable oil, salt, sugar.

1 Tomato cut into cubes.

2 Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 5 of the egg liquid), when the oil is hot, pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be pasted), use a rice spatula (also called a scrambled spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and wait for the color on both sides to show a golden color, Then gently separate the eggs with a spatula, do not deliberately mash them, and then take the eggs out of the pot (you can also not take it, but wait until you are proficient to talk about it), at this time there should be some oil in the pot, add chopped green onions, stir-fry to taste, put the cut tomatoes into the pot, because the tomatoes contain a lot of water, there will be water precipitation, and when the water of the tomatoes does not come out completely, put the scrambled eggs in at this time, put in a little salt, stir-fry a few times, out of the pot.

Ingredients: tomatoes, eggs, chopped green onions, tomatoes.

Ingredients: vegetable oil, salt, sugar.

Note: Tomato scrambled eggs do not need to put chicken essence or monosodium glutamate, because tomato scrambled eggs are eaten fresh, and when tomatoes scrambled eggs, there is a precipitate of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence. This is also the reason why ginger and garlic are not put in this dish.

Production process: 1 Cut the tomatoes into pieces (for friends who don't like to eat tomato skin, you can blanch the tomatoes in boiling water in advance to separate the flesh from the skin, or scrape the skin of the tomatoes with a small spoon.) The tomatoes made by the former method are slightly sour, and the latter method is troublesome, but it preserves the natural taste of the tomatoes. It doesn't matter what shape it is, cut the green onion into diamond-shaped slices, open the eggs and put them in a bowl with a little warm water, beat them well, put a little salt, and don't put salt if you are afraid of heavy taste.

2 Put an appropriate amount in the pot (when scrambling eggs, how much oil to put is very important, my experience is to put the equivalent.)

Egg. 2 5) of the egg liquid, when the oil is hot, pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be pasted), use a rice spatula (also called a scrambling spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and so on both sides of the color are golden color, and then gently separate the eggs with a spatula, do not deliberately mash, and then take the eggs out of the pot (you can also not take it, But wait until you are proficient to talk about it), at this time there should be some oil in the pot, add chopped green onions, stir-fry to taste, put the cut tomatoes into the pot, because the tomatoes contain a lot of water, there will be water precipitation, and when the water of the tomatoes does not come out completely, put the scrambled eggs in at this time, put a little salt, stir-fry a few times, out of the pot.

Scrambled eggs with tomatoes.

1.Wash the tomatoes, remove the stems and cut into small pieces. Beat the eggs, add salt and a small amount of white vinegar and mix well.

2.Stir-fry the tomatoes in a pan of oil until tender, adding salt halfway through.

3.Pour the egg mixture into the fried tomatoes, stir-fry a few times after the egg liquid is basically solidified, and mix well.

A simple but delicious dish made with beans and fruits, you can try it yourself.

Mother Rabbit gives Bunny a whistle balloon for nothing. Mother Rabbit said, "Be careful when you go out, do you know wolves?"

Hide quickly when you encounter it. In vain, he said: "Knowing and knowing, having long teeth, and thick tails, it is very scary."

Wang Xiaoer was outside the cave, thinking: If this Wang Padu really pulls the golden bull and the golden mill home, he will be even richer, and we poor people will have to endure hardships even more! Hmph, I can't fall for him anymore!

Just let him hold on to my skin, and I can't let him pick everyone's skin!

How to scramble tomatoes and eggs to be more tender tips:Wash the tomatoes, then remove the stems, and then cut them into elephant eye pieces, while breaking the eggs into the bowl, and add a little salt to it, stir well, then put the vegetable oil into the wok, after heating, pour the stirred eggs in, and then fry them into loose pieces, and then you can put them out, and at the same time put less vegetable oil in the wok, after the oil is hot, then put the tomatoes in it, stir-fry a few times and then put in the eggs, stir-fry evenly to add sugar, salt, and finally stir-fry a few times, thicken with starch, In this way, the tomato scrambled eggs can be made, and one thing to pay attention to is not to fry the eggs for too long, otherwise the eggs will get old, the taste will deteriorate, and it will also affect the nutritional value. One thing to note here is that adding water and starch to the eggs can make the eggs smoother.

How to make scrambled eggs with tomatoes delicious and juicy:Choose good quality tomatoes, bad quality is no juice, in addition, when we cut the tomatoes, try to cut the pieces a little thinner, so that the tomato scrambled eggs are delicious and juicy. Clean the tomatoes when frying, then put the eggs in a bowl and beat them, prepare the green onions, peanuts and ginger and put them in the eggs and stir evenly, and put a small amount of salt in them, fry the oil in the pot hot, and then pour the egg paste into the pot, stir-fry until it is cooked thoroughly, pay attention not to fry it burnt, and then pour the tomatoes into another pot and flatten them, flatten until the juice comes out, and then pour them into the chicken cake for stir-frying.

There are several aspects that need to be paid attention to if you want to scrambled eggs with tomatoes to be delicious:(1) Material selection:Tomatoes and eggs are best to choose better quality, the better quality tomatoes are tender and juicy, the eggs are delicious and delicious, and the scrambled eggs with tomatoes will be more delicious.

(2) Cooking:The second is the cooking method, it is recommended to fry the tomatoes and eggs separately, which can reduce the cooking time of the eggs or tomatoes, retain the tender taste and taste of the tomatoes or eggs, and prevent the taste from falling due to the cooking time being too long. (3) Sugaring:

If you want to make scrambled eggs with tomatoes more fragrant, you can choose to add a small amount of sugar, which can make them taste more delicious and make the scrambled eggs with tomatoes taste better.

【Scrambled eggs with tomatoes】

Ingredients: 4 eggs, 2 tomatoes, a little sugar, a little water, an appropriate amount of oil, an appropriate amount of salt.

Steps]:

1. Knock the eggs into a bowl, add an appropriate amount of salt, and add about one-third of the water of the egg liquid (no water is added to the egg liquid when the old people make this dish). The effect of adding water to the egg mixture is to make the eggs more fluffy when scrambled.

2. Stir the egg mixture thoroughly, be sure to stir quickly, so that the egg whites and yolks are mixed evenly.

3. Slice the tomatoes after washing, and then cut them into small pieces, the smaller the better. The tomatoes here do not have to be peeled, and the content of lycopene in the skin is very high, so if you don't like the taste of the tomato skin, you can pick out the skin after frying.

4. Heat the oil in a hot pan, the oil should be appropriate, low heat, pour in the egg liquid after the oil is hot, and do not touch it for the time being.

5. When the egg liquid is gradually solidified and not completely solidified, use chopsticks to break up the eggs, and the natural shape of the egg pieces will be formed, and the eggs will be scrambled and put out for later use (don't scramble the eggs for old).

6. Restart the oil pan, this time with less oil, pour in the tomatoes, and stir-fry over medium heat.

7. Stir-fry the tomatoes, stir-fry the red oil, add a little sugar and stir-fry well. Adding sugar can make the dish more layered in texture and have a better aftertaste.

8. After all the tomato soup is stir-fried, pour the scrambled eggs into it, stir-fry it quickly, and then turn off the heat.

Generally, it is 1 large tomato, an egg, first scramble the eggs, fry them out of the pot, be sure to fry them fluffy, and then the tomatoes, fry a few times and add a little sugar, then add salt, and then pour in the tomatoes and stir-fry for a while, collect the juice, and it's good.

1.Wash the tomatoes and cut them into cubes, beat the eggs, and chop the green onions 2Heat the oil in the pan, pour the beaten eggs into the pan and stir-fry, and then remove from the pan for later use 3

Add an appropriate amount of water to another pot, and add the tomatoes when the water is boilingCook until the tomatoes are slightly tender, then add the eggs and stir-fry 5When the eggs have almost absorbed the tomato juice, add sugar and salt 6

Finally, simmer for a few minutes, then sprinkle with chopped green onions and remove from the pan.

Scramble the eggs first, and use a spatula to put them in small pieces, add oil to the pot and burn them in, add minced garlic to stir the fragrance, pour in the tomatoes and fry until the sand rises, then add the scrambled eggs, stir-fry, add a little rice wine and pour it from the side of the pot, add salt and oyster sauce and stir-fry a few times, get out of the pot, and sprinkle with chopped green onions.

Beat the eggs first and cut the tomatoes into cubes. Pour the eggs into the pan and stir-fry. Stir-fry and serve. Pour in the tomatoes again. Add salt and sugar. Sauté the tomato juice. Pour in the eggs. Stir-fry together.

How do you scramble eggs with tomatoes? Scrambled eggs with tomatoes, first stir the eggs evenly, then cut the tomatoes into small dices, scramble the eggs first after the oil is hot, and then put a little less oil everywhere after the eggs are set.

Scrambled eggs with tomatoes can be left without green onions because of the strong flavor of the tomatoes.

1. Wash the tomatoes, cut them into triangular pieces, and put them on a plate for later use.

2. Crack the eggs into a bowl and stir well with chopsticks.

3. Cut the green onion, ginger and chives into foam.

4. Heat the pot, add 5 grams of salad oil, scramble the eggs and put them in a colander for later use.

5. Then put in the prepared tomatoes and stir-fry over high heat, add sugar, salt, chicken powder and pepper in turn, and stir-fry over medium heat for 2 minutes.

6. Finally, put in the scrambled eggs, collect over high heat, and stir-fry evenly.

Ask about the correct steps for scrambled eggs with tomatoes.

3. Beat the eggs, add an appropriate amount of salt, put a wok, add an appropriate amount of oil to the fire, burn until it is hot, pour the eggs into the frying, and put them out for later use. Eggs can be scrambled to be tender, that is, some eggs are served before they are set, so that the texture will be more tender.

4. Add a little base oil, put in the chopped tomatoes, add a spoonful of water (you can not add it, you like to add a little water if you like the soup), slowly fry the tomatoes until crispy, the soup becomes thick, at this time, add about half a spoon of aged vinegar or a few drops of white vinegar, a spoonful of sugar, half a spoon of salt, add the scrambled eggs and stir-fry in the soup, pay attention to divide the eggs into small pieces with a spoon when stir-frying, you can get out of the pot in a moment, and sprinkle some shallots when you put them on the plate.

These are the correct steps for scrambled eggs with tomatoes

Scrambled eggs with tomatoes are a home-cooked dish that is simple to make and light in taste, and is suitable for breakfast, lunch, or dinner with rice. Here's how to make scrambled eggs with tomatoes:

Ingredients: 1-2 tomatoes.

2-3 eggs.

Salt, sugar, chicken essence, oil, water starch to taste.

Steps: <>

1.Wash the tomatoes and cut them into small pieces for later use; Crack the eggs into a bowl, add a pinch of salt and water and beat to beat.

2.Add an appropriate amount of oil to the pan, heat it, add the tomatoes and stir-fry until tender, add a pinch of salt and sugar to taste.

3.Pour the beaten chicken egg liquid into the pot, stir constantly with chopsticks, and wait until the eggs are cooked, then add a little chicken essence to taste.

4.After stir-frying evenly, pour a little water, starch and an appropriate amount of oil, stir evenly and turn off the heat.

Tips:1Do not add water when stir-frying tomatoes, and do not cook them for too long, as the tomatoes will lose their texture.

2.The egg mixture should not be too diluted, otherwise the scrambled eggs will be scattered.

3.The amount of salt, sugar, and essence of chicken can be adjusted according to personal taste.

The preparation of scrambled eggs with tomatoes is as follows:Tools Ingredients: Appropriate amount of eggs, appropriate amount of tomatoes, 3 grams of chicken essence, 5 grams of white sugar, 3 grams of salt, appropriate amount of shallots, 5 ml of cooking oil.

1. Put 5ml of cooking oil in a pot.

2. Heat the oil over high heat and pour in the egg mixture.

3. Stir-fry quickly, and immediately after the egg liquid solidifies, it will be served out.

4. Put 5ml of cooking oil in the pot, pour in the tomatoes, and stir-fry to get the juice.

5. Pour in the scrambled eggs.

6. Add 3 grams of chicken essence, 5 grams of white sugar, 3 grams of salt, and stir-fry evenly.

7. Remove from the pot and put on a plate, sprinkle with shallots.